I grew up in the West, where pizza arrives on platters thick with crust. Chewy, floury, a mouth full of dough with hardly any room for all those fabulous toppings. And, don’t get me started on the high carb, high fat content of the pizza my mama fed me. Now that I’m a grown up, I’ve found my way around enough eateries to discover that pizza doesn’t have to have a hunk of crust underneath it. In fact, my favorite NY pizza eateries all have super thin pizza crust. How I adore those warm slices of New York style pizza. Seeing as how I live in Colorado, and I’m a busy mom, and I’m on a budget, I simply can’t splurge on good pizza as much as I’d like. I don’t have the time or the money to go restraunt style more than once a month. So, our family has found a fun, simple, quick alternative. We stock up on Matzo bread and use those giant crackers on evenings when we’re craving pizza, but have a time pinched schedule. Of course, there are a billion ways you can top it, but here is our favorite fast, fresh way to bake our own super thin, thin, thin crust pizza’s.
Tomato Basil Thin Crust Pizza
4 Matzo Crackers (found in the Deli or Jewish food aisle of your grocery store)
1 cup fresh mozzarella, sliced
1/2 cup asagio or parmesan cheese, shredded
2 fresh tomatoes, sliced thin
6-8 garlic cloves, chopped
salt & pepper to taste
1/2 cup fresh basil
Preheat oven to 450 degrees. Place several mozzarella & tomato slices on each cracker. Sprinkle with garlic, salt and pepper. Transfer to a baking sheet and bake until cheese is melted, about 5 minutes. Remove from oven, sprinkle with fresh basil. Enjoy!